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Jamaican Pigeon Peas Corn and Rice

Jamaican Pigeon Peas and Rice- Coconut rice is cooked with plump pigeon peas, sweet corn and traditional Jamaican spices in creamy coconut milk. Simple Delicious.
Course Sides
Cuisine Caribbean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 376kcal
Author Imma


  • 3 Tablespoons or more cooking oil
  • ½ medium onion chopped
  • 2 green onions
  • ½ bell pepper optional
  • 1- teaspoon fresh thyme
  • 1- teaspoon garlic
  • 1 teaspoon smoked paprika
  • 1 whole scotch bonnet pepper
  • 1- cup basmati rice
  • 1- teaspoon creole salt
  • 1- cup fresh corn
  • 1- cup pigeon peas
  • 1- cup coconut milk
  • 2 cups water
  • 1 or more teaspoon bouillon powder optional
  • Salt and pepper to taste


  • Wash rice until water runs clear. Drain water.
  • Heat a saucepan with oil. Then add onions, green onions, bell pepper, garlic, smoked paprika, thyme, scotch bonnet pepper, sauté for about 2 minute.
  • Stir in rice, to the pan, followed by pigeon peas and corn. Sauté for about a minute.
  • Pour in coconut milk, bouillon powder, creole spice, with about 2 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 18 minutes or more. Stir occasionally from the sides to prevent burns, add more water if needed.
  • Adjust for salt and pepper.


  1. In this recipe, you can use any variety or just sub with red beans if getting them is a hassle. You would most likely find the Pigeon peas at Latin markets frozen. canned or dried. Some Major Super markets now carry them. Check your local Wal-Mart.


Calories: 376kcal | Carbohydrates: 58g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Sodium: 712mg | Potassium: 391mg | Fiber: 5g | Sugar: 3g | Vitamin A: 885IU | Vitamin C: 28.2mg | Calcium: 42mg | Iron: 1.4mg